I wish there were a better word in English for cold soup. Most people associate soup with warmth, so the idea of it being served chilled can be surprising. But given a chance, a well-made chilled soup is incredibly refreshing and satisfying—especially on a hot summer day. The best part? No need to turn on the stove! While some cold soups, like Vichyssoise, require cooking before chilling, this one comes together entirely in a blender.

Ingredients

Serves 4

• 1 shallot, quartered
• 1 jalapeño, sliced in half (remove half the seeds for less heat)
• ½ green bell pepper, roughly chopped
• 1 clove garlic
• ½ cup fresh parsley
• ½ cup fresh cilantro
• 2 ripe avocados, halved, peeled, and pitted
• ½ an English cucumber, roughly chopped
• 1 cup full-fat plain yogurt
• Juice of 1 lime (about 1 tbsp)
• Juice of 1 lemon (about 2 tbsp)
• ¼ tsp ground cumin
• ¾ tsp salt
• 2 tbsp olive oil
• 1 ½ cups water

How to Make Chilled Avocado & Herb Soup

1. Blend the Base: In a blender, combine the shallot, jalapeño, green pepper, garlic, parsley, and cilantro. Pulse a few times to break everything down.
2. Add the Remaining Ingredients: Add the avocados, cucumber, yogurt, lime juice, lemon juice, cumin, salt, and olive oil. Blend until smooth.
3. Adjust the Consistency: With the blender running, slowly stream in the water until the soup reaches your preferred consistency. I usually add all 1 ½ cups.
4. Chill: Transfer the soup to the refrigerator and chill for at least 30 minutes. This allows the flavors to meld.
5. Serve & Garnish: Stir before serving. Enjoy as is, or top with cooked shrimp, extra diced cucumber, avocado, or green onion for added texture.

Tips & Tricks

• Make it Vegan: Substitute the yogurt with a plant-based alternative or use coconut milk for a creamy texture.
• Adjust the Heat: Remove all the jalapeño seeds for a milder soup or leave them in for extra heat.
• Enhance the Flavor: Add a splash of white wine vinegar or a drizzle of chili oil before serving.

FAQ

How long does this soup last?
It will keep in the fridge for up to 2 days. Stir before serving as the ingredients may settle.

Can I make this in advance?
Yes! It actually tastes better after chilling for a few hours as the flavors develop.

What can I serve this with?
This soup pairs beautifully with crusty bread, grilled shrimp, or a fresh summer salad.

And that’s it for this Chilled Avocado & Herb Soup! If you try it, tag me on Instagram—I’d love to see your creations! For more easy no-cook recipes, check out my other summer dishes here.

Chilled avocado and yogurt soup

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• Author: Andrea Buckett
• Yield: Serves 4

Ingredients

1 shallot, quartered

1 jalapeno, sliced in half and remove half the seeds

1/2 green pepper, roughly chopped

1 clove garlic

1/2 cup parsley

1/2 cup cilantro

2 ripe avocados, cut in half, peeled and pit removed

1/2 an English cucumber, roughly chopped

1 cup full fat plain yogurt

juice of 1 lime (1 tbsp)

juice of 1 lemon (2 tbsp)

1/4 tsp ground cumin

3/4 tsp salt

2 tbsp olive oil

1 1/2 cups water

Instructions

1. Into a blender place the shallot, jalapeno, green pepper, garlic, parsley,  cilantro and give it a quick buzz to get everything going.

2. Add in all the remaining ingredients except the water and blend until everything is smooth and creamy.

3. With the blender running, stream in the water until you get a consistency you like.  I usually put in all 1 1/2 cups.

4. Chill in the fridge for a minimum of 30 min. Will store for 2 days, stir before serving.

Notes

TIP: Serve as is or topped with cooked shrimp and some extra diced cucumber, avocado or green onion.